Americans have adopted pizza as their own. While Americans heavily load the crust with toppings, to Italians pizza is as much about the bread as it is about the toppings. The challenge for American cooks is creating an authentic crust in a home oven—not a wood-fired pizza oven that reaches temperatures in excess of 800 degrees. In this lesson, we’ll cover some basics about working with flour and yeast and review techniques for shaping and topping pizza. You will learn to prepare both thin-crust and deep-dish pizza that rivals anything you can get in Italy.